Cream of Pumpkin and Carrot Soup

0

Ingredients

  • 500 Kg Diced Pumpkin
  • 2 Carrots
  • 1 Potato
  • 1 Large Onion
  • 2 Garlic Cloves
  • Chicken Stock
  • Salt
  • Black Pepper
  • Cream
  • Parsley
  • Coriander

Method

Sauté in butter about half kilo of diced pumpkin, 2 carrots, 1 potato, 1 large onion, 2 cloves garlic and sweat for about 10 minutes until veggies are straw coloured. Add enough chicken stock to cover the ingredients, salt and black pepper and bring to the boil, lowering heat and simmering for about 20 minutes until the vegetables are tender. Blend and add a little cream and serve topped with parsley or coriander

Recipe by Ana Maria Morro

Tell your friends...
Share on Facebook2Tweet about this on TwitterPin on Pinterest1Share on Google+0Share on Tumblr0Share on LinkedIn0Share on Yummly39